Here is my favorite nectarine hand pie recipe, with a simple, buttery pastry crust and a sweet filling made with fresh nectarines, cinnamon, and just a touch of lemon juice.
These hand pies are perfect for summer when nectarines are at their best. My kids love grabbing one for an afternoon snack, and I love how easy they are to pack for picnics or lunch boxes. Plus, who doesn’t want pie they can eat with their hands?
Why You’ll Love These Nectarine Hand Pies
- Quick and easy dessert – These hand pies come together in just 25-30 minutes, making them perfect when you need a sweet treat without spending hours in the kitchen.
- Store-bought dough shortcut – Using pre-made empanada dough saves you time and effort while still giving you that homemade taste everyone will love.
- Fresh summer flavors – The sweet, juicy nectarines with warm cinnamon create the perfect balance of flavors that taste like summer in every bite.
- Portable treat – These individual hand pies are great for picnics, lunch boxes, or anytime you want a mess-free dessert you can eat with your hands.
- Simple ingredients – With just a handful of basic ingredients you probably already have, these pies prove that delicious doesn’t have to be complicated.
What Kind of Nectarines Should I Use?
For hand pies, you’ll want nectarines that are ripe but still firm enough to hold their shape when diced. Look for fruit that gives slightly when you press it gently, but isn’t so soft that it feels mushy. Both white and yellow nectarines work great in this recipe, though yellow varieties tend to be a bit more tart which balances nicely with the added sugar. If your nectarines are on the firmer side, that’s actually perfect since they’ll soften up during baking without turning to mush. You can even use nectarines that are just starting to ripen – they’ll cook down beautifully and won’t make your hand pies soggy.
Options for Substitutions
These hand pies are pretty forgiving when it comes to swaps – here’s what you can change up:
- Nectarines: Peaches are the most obvious swap since they’re so similar to nectarines. You can also try diced apples, pears, or even berries like blueberries or strawberries. Just keep the amount the same.
- Empanada dough: If you can’t find empanada discs, pie crust works great – just roll it out and cut into 5-inch circles. Puff pastry is another option, though it’ll give you a flakier texture.
- Cornstarch: All-purpose flour works as a thickener too – use the same amount. If your fruit is really juicy, you might want to add an extra half tablespoon.
- Cinnamon: Try nutmeg, cardamom, or a pinch of ginger for different flavor profiles. You could also use pumpkin pie spice if that’s what you have on hand.
- Egg wash: If you’re out of eggs, brush the tops with milk or melted butter for that golden color. The pies will still bake up nicely without any wash at all.
Watch Out for These Mistakes While Baking
The biggest mistake when making nectarine hand pies is using overly ripe fruit, which releases too much juice and can make your filling watery and cause the dough to become soggy – choose nectarines that are ripe but still firm to the touch.
Don’t skip the cornstarch in your filling, as it’s essential for thickening the juices that naturally release from the fruit during baking, and make sure to seal the edges of your empanada dough really well by pressing with a fork to prevent the filling from leaking out.
Another common error is overfilling the pies, which leads to messy bursts during baking – stick to about 2 tablespoons of filling per pie and leave enough border around the edges to seal properly.
Finally, brush that egg wash on generously for a golden, glossy finish, and let the pies cool for at least 10 minutes before eating to avoid burning your tongue on the hot filling inside.
What to Serve With Nectarine Hand Pies?
These sweet little hand pies are perfect on their own, but they’re even better with a scoop of vanilla ice cream or a dollop of fresh whipped cream. I love serving them warm with a hot cup of coffee or tea for an afternoon treat, or you can pack them up for picnics and lunch boxes since they travel so well. For a fancy brunch spread, try pairing them with some Greek yogurt and a drizzle of honey, or serve them alongside other fresh summer fruits like berries or sliced peaches. They also make a great dessert when served with a glass of cold milk or even a sweet dessert wine if you’re feeling fancy.
Storage Instructions
Keep Fresh: These nectarine hand pies taste best when stored in an airtight container at room temperature for up to 2 days. If you want to keep them longer, pop them in the fridge where they’ll stay good for up to 5 days. Just know they might lose a bit of their crispy texture in the fridge.
Freeze: Hand pies freeze really well! You can freeze them either before or after baking. For unbaked pies, freeze them on a baking sheet first, then transfer to a freezer bag for up to 3 months. Baked pies can go straight into freezer bags and will keep for about 2 months.
Warm Up: To bring back that fresh-baked taste, warm your hand pies in a 350°F oven for about 5-8 minutes if they’re from the fridge, or 10-15 minutes if frozen. You can also use a toaster oven on low heat. This helps crisp up the crust and makes the filling nice and warm again.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15 minutes |
| Total Time | 25-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 15-18 g
- Fat: 35-40 g
- Carbohydrates: 140-150 g
Ingredients
For the fruit filling:
- 2 cups diced nectarines
- 1/3 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1 tbsp cornstarch
For the pastry:
- 11.6 oz package of 5-inch empanada wrappers (such as goya)
For the egg wash:
- 1 large egg
- 1 tbsp water
Step 1: Preheat the Oven and Prepare Baking Sheet
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
This will keep the hand pies from sticking and make cleanup easier.
Step 2: Make Egg Wash
- 1 large egg
- 1 tbsp water
In a small bowl, whisk together the large egg and 1 tablespoon of water until well combined.
Set this egg wash aside for later use; it will give the hand pies a shiny, golden finish.
Step 3: Prepare the Nectarine Filling
- 2 cups diced nectarines
- 1/3 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1 tbsp cornstarch
In a medium saucepan over low heat, combine the diced nectarines, granulated sugar, ground cinnamon, and cornstarch.
Stir the mixture continuously as it cooks, allowing it to gently simmer until it thickens.
Once the filling has reached a jammy consistency, remove the pan from the heat.
For an extra burst of flavor, I sometimes add a squeeze of lemon juice at this stage, but that’s optional.
Step 4: Fill and Seal Empanada Wrappers
- 11.6 oz package of 5-inch empanada wrappers (such as Goya)
- water (as needed for sealing)
- nectarine filling from Step 3
Lightly wet the edges of each empanada wrapper with water.
Place a small spoonful of the nectarine filling (from Step 3) into the center of each wrapper.
Fold the dough in half to enclose the filling, pinching the edges to seal.
Crimp the edges with the tines of a fork, and if desired, cut small slits in the tops for venting.
This step ensures that the pies are securely closed and allows steam to escape while baking.
Step 5: Egg Wash and Bake
- egg wash from Step 2
Arrange the assembled hand pies on the prepared baking sheet.
Brush the tops with the egg wash (from Step 2) to encourage a beautiful golden sheen.
Bake in the preheated oven for about 15 minutes, or until the pies are golden brown.
I always leave a little space between each pie to help them bake evenly.